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Fig Carpaccio

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Fig Carpaccio

The perfect fig carpaccio recipe with a picture and simple step-by-step instructions.

  • 6 Figs fresh
  • 1 bunch Arugula
  • 60 g Pecorino
  • 1,5 tablespoon Almond oil
  • 0,5 tablespoon Olive oil fruity
  • 2,5 tablespoon Fig chili balsamic vinegar
  • 2,5 tablespoon Colorful pepper from the mill
  • 1 tablespoon Freshly chopped pistachios
  1. Wash the rocket, spin dry, possibly cut into small pieces and place on a plate. Wash the figs, cut them into slices and place them on top of the rocket. Put the oil with the balsamic vinegar in a screw-top jar, add pepper and shake well. Pour the grated cheese, pistachios and then the dressing over the figs.
Dinner
European
fig carpaccio

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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